Italian Recipes
1423 recipes found
Sausage and Peppers
For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher. Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.
Warm, Cheesy, Baked Gnocchi
This recipe requires only a little chopping, crumbling, or even patience. But the most fascinating step this recipe lacks? Mixing. This baked gnocchi recipe eliminates one crucial step that’s key to a solid baked pasta: mixing the sauce in. Where pasta starts to dry out immediately after being strained, the gnocchi does not.By carefully spooning the sauce atop our potato puffs and not mixing, here is what happens: pockets of tomato sauce form in every nook and cranny of the baking dish. Some sections will even caramelize and acquire a deeper tomato flavor. The gnocchi will absorb some of sauce, but most will rest untouched. The best part is that every now and then, you’ll drag a gnocco through the sauce and discover a surprise.
Basic Fresh Pasta Dough
Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.
Sandro Fioriti's Pasta Alla Gricia
Classic Tiramisù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Cacio e Pepe Brussels Sprouts
With only five ingredients, this cacio e pepe brussels sprouts recipe is simple and stunning show stoppers. —Elizabeth Stoltz
Victoria Granof’s Pasta con Ceci
For this pasta con ceci recipe, first, you need to use all of the olive oil. It gives the soup substance and body and carries the other chickpea flavors.
Fig Salad with Smoked Prosciutto and Tomatoes
A prefect end of summer salad !
Endive with Pecorino and Honey
This is a delicate (not to mention quick and easy!) appetizer or antipasto inspired by one of my favourite toasted sandwich fillings (from my cookbook, Florentine). It's a wonderful balance of sweet, bitter, salty, and creamy. Choose firm, crisp, bright witlof, avoid ones with any browning of the leaves. If you can't get a young, creamy, quite mild pecorino (aged versions are decidedly saltier and firmer), try asiago or provolone dolce instead. A delicate, fragrant honey (something not too sweet) is my preference for this, in Italy one would use locust honey. As a second, something more balsamic like a dark chestnut honey is also interesting.
Tartine's Pizza Dough
This Tartine's Pizza Dough Recipe as published in NY Times is so good and easy make. It has nice blistery crust, good raise, and it holds up well to toppings.
Cauliflower Crostone with Anchovy and Caper Sauce
This sauce is a classic from central Tuscany and known as Salsa del Valdarno, a variation of acciugata that uses capers in place of garlic. It's most often used to dress a thick, t-bone steak that's grilled over charcoal but left bloody in the middle. It's also a wonderful partner to cauliflower, in any way. I often toss the sauce with steamed or roasted cauliflower as a side dish, without the bread—but serving it on toast (as a crostone), turns this into a quick, satisfying-yet-light meal. You can also try the sauce spooned over eggs—boiled and halved, fried, scrambled or poached. Tuscans like it on fried beef or veal, too. For a quick and thrifty lunch, my husband's nonna used to stir it into spaghetti.
Bagna Cauda (Hot Garlic and Anchovy Sauce)
This bagna cauda, hot garlic and anchovy sauce, is a traditional autumn recipe from Piedmonte. As a fall dish, it usually features typical seasonal vegetables.
Semi-dried tomatoes
Semi-dried tomatoes are softer and moister and therefore a perfect addition to grain salads, pasta, or pizza. For this recipe, you can use any size of tomato.
Easy Tomato Infused Angel Hair Pasta
Inspired by the tomato pasta at Sammy's Woodfire Pizza, this recipe is easily adjustable based on flavor preferences and greasiness. By simmering the tomatoes slowly the rich oil soluble flavors can extract while some of the tomato's water both infuses the dish with the water soluble compounds and evaporates to increase the overall intensity and flavor..
Goats Cheese & Tomato Tart
An easy and delicious puff pastry tart with tomatoes and goats cheese. Full details at www.bakingamess.co.uk/goats-cheese-sundried-tomato-tart-with-prosciutto/
Melon Jam
This is a jam recipe made in Sicily with canary melon (melone giallo). Inside this jam you'll find the sweetness of pear and the flavor of honeydew melon.
Slow Baked Salmon with Basil Pesto and a Sea of Herb Oil
This is my favourite thing to serve in the spring and summertime. The low temperature makes the salmon incredibly tender with an almost creamy texture. The low temperature also helps keep the oil bright and perky green - perfect for mopping up with bread, tossing with boiled fingerlings, or pasta. Unlike grilled or seared salmon leftovers which turn inedibly dry in the fridge, this one stays moist and tender for say, a sandwich with some pickled fennel and Boston lettuce the next day.
Homemade Ladyfingers (Savoiardi)
Ladyfingers are nothing more sponge cake, piped into finger forms. This recipe uses whites and yolks whipped separately and then folded together.
Toastaroni Pizza
It is toasted bread with melted butter with your choice of cheese, pepperoni and whatever you like on pizza.
Crostini with Gorgonzola, Pear, and Walnut
Stuffed Calamari
Long a star on Camille Orrichio Loccisano’s traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari. After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
Cacio e Pepe "Gelato"
I remember seeing a recipe for Grana Padano Ice Cream a few years ago on David Rocco's cooking show. It looked so delicious and easy. My version is adapted from WaPo's Parmigiano ‘Gelato’ and inspired by Sarah Jenkins’s Cacio e Pepe recipe here on the site.
Bread machine take on risotto
Very easy shrimp risotto with parmigiano reggiano
BASIL AND ALMOND PESTO
For this basil almond pesto recipe, no blanching or skinning is required; just blend it all together, and you have your aromatic fresh pesto ready in minutes.